I served these as part of a two-course brunch for Les Chicas. We also had fancy (but very easy to make) breakfast trifles to finish. And champagne. A lot of champagne.
- 300gm grape tomatoes (approx 5-6 per person)
- 2 tbsp EVOO
- 240gm ricotta (I accidentally picked up light ricotta)
- 1 egg
- 1 and 1/2 cups milk
- 1 and 1/4 cups self raising flour
- 1/2 cup fresh basil, chopped
- 1/4 cup grated parmesan
- 1 tbsp butter
- 1 tbsp apple cider vinegar
- 4 very thin slices of red onion
- 250gm rocket
Serves 5 people (3 pancakes per person).
I made the pancakes before my guests arrived, then popped them on a baking tray lined with baking paper and covered with alfoil. Then I popped them back in the oven to heat up closer to brunch time.
In a largish mixing bowl, whisk ricotta and egg until combined. Whisk in milk, then flour. When everything’s combined, stir through basil and parmesan. Season with salt and pepper.
Melt a bit of butter in a large fry pan, then pour in 1/4 cups of mix per pancake. I could fit about 3 pancakes in my largest fry pan (the pancakes will spread to 10-15cm wide, so allow for that). Cook until golden, then flip to cook on the other side.
When your first batch is done, do a second batch. I could do 2 batches before I needed to wipe out the pan and add more butter. It look 5 batches to get through all the mix. When you’ve finished each batch, stack them in servings (3 pancakes per person) in your baking paper lined baking tray. Don’t forget to cover the tray with alfoil when done.
Preheat your oven to 220°C, timing it so that when your guests arrive you can pop the tomatoes in to roast (they take 10-15 minutes). Pop the tomatoes in a baking dish with 1 tbsp of EVOO and season with salt and pepper. Roast until the skins have split.
At 10 minutes, pop in the baking tray with your covered pancakes into the oven. If you are taking the tomatoes out, dial down the oven to 160°C. The pancakes need about 5 minutes to warm again.
Add the rocket and red onion to a bowl, pour over the remaining olive oil and the apple cider vinegar. Toss thoroughly.
To serve: pop a pancake stack (3 pancakes) on the plate, put a pile of the rocket & red onion salad on top, then artfully place 5-6 roasted grape tomatoes on top.
I recommend serving with a french champagne to drink on the side 🙂